Fall Kale Salad With Apples, Pears and Sorghum

A nutritious and seasonal fall kale salad with whole grain sorghum, apples, pears, and cranberries that's great as a vegan Thanksgiving side dish or a meal-prep friendly fall lunch! (gluten-free, vegan)

Have you tried sorghum yet? It's a whole grain that most people haven't tried (or heard of), but I recently was able to try it and love it! It's supposed to hold up to soups and sitting in the fridge without getting soggy. I haven't yet tried it in soup, but I used it in this delicious salad and it has not yet been soggy after a few days in the refrigerator!

Of course, you can always use another whole grains like quinoa, barley, or brown rice in this yummy fall kale salad, but I urge you to try a new grain if you're feeling adventurous.

This fall kale salad has been so great for the early months of fall, when it's still warm here in Texas. It combines all of the yummy fall fruit flavors like cranberries, apples and beautiful pears with superfood kale and heart healthy walnuts. I like to make a big batch and use it throughout the week in my lunch or as a side with dinner.

With all of the hearty whole grains, fruit, and greens, this beautiful fall kale salad with apples, pears, and sorghum can be a full meal in itself! Add some grilled chicken, chickpeas, or goat cheese for extra protein if you'd like, and you are good to go for hours.

Or serve it up as a pretty vegan Thanksgiving side dish that will surprise some of your friends and family (in a good way)!

Did you make this recipe? Please leave a star rating in the comments!

Fall Kale Salad With Apples, Pears and Sorghum

Print Recipe

A nutritious and seasonal fall kale salad with whole grain sorghum, apples, pears, and cranberries that's great as a vegan Thanksgiving side dish or a meal-prep friendly fall lunch! (gluten-free, vegan)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6-8 servings 1x
• Category: salad
• Method: stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• ½ cup uncooked sorghum
• 1 ¼ cups vegetable broth
• 1 bunch kale
• 1 medium pear
• 1 medium apple
• ¼ cup toasted walnuts
• ⅓ cup dried cranberries
• Maple Dijon Vinaigrette

Instructions

1. Add sorghum and broth to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 50 minutes, or until sorghum is tender. Remove from heat and cool slightly.
2. Meanhwile, toast walnuts on a baking sheet at 350° F for about 10 minutes.
3. Wash and chop kale. Core and thinly slice pear and apple.
4. Add kale to a large bowl and drizzle with desired amount of maple dijon vinaigrette. Gently massage kale with your hands and set aside. Once sorghum is done, add remaining ingredients to the bowl with kale and toss to combine.

Keywords: fall salad, kale salad with sorghum, salad with apples and pears